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Pulled pork pancakes

This whole week is dedicated to pulled pork. Slow roasted pork shoulder that falls apart effortlessly can be incorporated into almost any meal, including these pulled pork pancakes. When I first saw this dish on my guilty-pleasure show, Diners, Drive-ins and Dives, I didn’t know what to think. The owners of the Red Wagon Cafe in Vancouver combined two popular classics and turned them into one. They took it even one step further by drizzling whiskey maple syrup onto the pulled pork pancakes. Insane? Yes. Delicious? Absolutely.

**Helpful tips and common mistakes

Although I’m sure the original dish is perfection, I made the pork my own way. I prefer to slow roast the pork in its natural juices with some spices. For more information on how to prepare the pork, check out my previous post on pulled pork pizza.

For the buttermilk pancakes, I went with my favorite recipe from All Recipes. I’ve made this version several times with much success; each time the pancakes came out light and fluffy.

In the original dish, the pork is finished in a BBQ sauce, but I chose to simply stack the pork with the pancakes and finish it with the whisky spiked maple syrup.

For a breakfast, this pulled pork and pancake dish may seem like a lot of work. but it’s absolutely worth it! The light, fluffy pancakes sandwiched with tender pork and finished with a sweet but dark syrup is enough to either send you in a food coma or boost your energy. This dish is definitely not for the health-conscious eaters, but sometimes you just have to indulge!